(1) In a small saucepan, bring the milk to boil. Meanwhile whisk the egg yolks with sugar and cornflour in another saucepan. (2) Very slowly drizzle the hot milk into the yolks mixture and keep stirring. Pour the rest of the liquid in a steady stream into the yolks mixture. Strain the mixture.(3) Bring the mixture to boil - whisking energetically. Still over heat, stir in chocolate then remove from the heat and scrape the pastry into a small bowl. Stir in butter.(4) Set the bowl into the ice-water bath and stirring frequently so that mixture remains smooth, cool the pastry cream .

This pastry cream recipe looks good but just a note for those who are a bit clumsy,like me!! I find that using a double boiler makes sure that your cream will never burn or curdle...takes a while longer but at least you can control the heat... =)

hi aunty lucy, i tried making this cream today but it stays watery and a bit thick but not thick or creamy enough to hold as a pastry cream.How is the consistency of the cream should be? Do i have to whip till it look like the "hoon kueh" very thick texture.Now that i have add all the chocolate and butter and its still watery, do u think the mixture can be safe if i double boil again and continue whipping again.Or should i place in the fridge to harden it?

aunty lucy , i chill it but but it still would not hold its shape. I will try to add more cornflour in the future.

I'm not sure bout this step 3) Bring the mixture to boil - whisking energetically. What actually happens in this stage? Will the mixture turns very thick paste and hard to whisk? Because at this stage for me it was still watery and it was easy for me to whisk and then i add the cho n butter. So in the end mine cream looks like a thick ganashe instead. I think my mistake is at this 3 stage!thanks

Hi aunty, I made this pastry cream this morning and it's yummy!!! The only thing I can complain is I find it very tedious to keep whisking but it's definitely worth the effort!!! Thanks for sharing this recipe!!!

I ended up with a lot of extra choc cream using this recipe today. I understand it can last 3 days? Would i be able to freeze it and use it as choc ganache when i next bake a choc cake? It's like so wasteful to have to throw out the extra cream after 3 days. Please help advise. Thanks n regards. Chris